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Crispy Asian Chicken Sliders

This Asian-inspired recipe comes to us from Chef Joy Phillips and the Jefferson State Culinary & Hospitality Institute.
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1 pound Chicken Tenderloins, cut in half
1/2 cup Moore's Original Marinade
1/2 cup Buttermilk
1 cup Flour
3 Green Onions, sliced thinly
2 cups Red Cabbage, shredded
1/4 cup Cilantro Leaves, roughly chopped
1/4 cup Carrots, shredded
3 Tbsp. Olive Oil
1 Tbsp. Lemon Juice
1 tsp. Honey
1 tsp. Sesame Oil
1 tsp. Fresh Ginger, grated
1/2 cup plus 2 Tbsp. Moore's Asian Teriyaki Wing Sauce
10 Sweet Slider Buns
2 quarts Peanut or Canola Oil, for frying
Salt and Pepper to taste


1.  Whisk together Moore's Original Marinade and buttermilk in a bowl.  Add chicken, cover, and refrigerate for 25 minutes.
2.  In a bowl, combine the olive oil, lemon juice, honey, sesame oil, ginger and 2 Tbsp. Moore's Asian Teriyaki Wing Sauce.  Add green onions, shredded cabbage, cilantro leaves, and shredded carrots.  Toss to coat.  Cover and refrigerate slaw until ready to use.
3.  Mix the flour with 1 tsp. salt; set aside.
4.  Heat oil in a large deep pot to 350 degrees.  Remove chicken from refrigerator, season lightly with salt and pepper, and dredge in flour mixture. 
5.  Deep fry chicken until internal temperature reaches 165 degrees, about 5-7 minutes.  Remove chicken onto paper towels.
6.  Slice open rolls and spoon Moore's Asian Teriyaki Wing Sauce on the bottom of each roll.  Top with the fried chicken and slaw.  Secure each slider with a party toothpick, if desired